Search Results for 'breadsticks'

I recently started making breadsticks on a semi-regular basis. The reason for this is that the first time I made them, I took a couple of shortcuts with the recipe, and ended up with the easiest ever breadsticks that my family absolutely loves. These are easier than buying a tube of “biscuit” dough and popping it open. They’re more stick than bread, not like those fluffy, gross things you get at everyone’s favorite fake Italian restaurant. They’re long, crispy on the outside, and very slightly chewy on the inside. Depending on how fat you make them, of course. We like them about as big around as a toothbrush. I don’t roll them out, so they’re slightly uneven, but the rolling takes sooo much time. Trust me, this way is better. Also, this dough makes fantastic pizza crust.

(You will notice that some of the photos are taken from about 3 1/3 feet above the floor. This is where I could no longer do the one-handed photography, and my wonderful little Calvin came to my rescue.)

In the bowl of an electric mixer, with the dough hook attached, measure flours, yeast*, and salt. Mix on low for a minute, to incorporate the salt and yeast. With the mixer running, add the water until it forms a ball on the hook. Mix on the second speed for about 4 minutes. If it’s too sticky, and there’s a lot of dough still on the side of the bowl, add flour a tablespoon at a time, until it pulls away. Stop the mixer and let the dough rest for 5 minutes. Mix again at the second speed for about 2 more minutes. Place the dough into an oiled bowl, cover, and let rise for a while.

I say a while, because the rising is not so crucial here. I’ve let this rise for 1 1/2 hours, and for 3 hours. Once it’s risen, you can put it in the fridge for later. Just take it out about 1/2 hour before you plan on baking. You can also put it in the fridge overnight, which will improve the flavor. If you want, you can punch the dough down and let it rise again, which will also improve the flavor, but it’s not necessary.

About an hour before dinner time, preheat the oven to 425 degrees. Grab a sheet pan and grease it with olive oil.

Spread the oil until it all over. Set it aside.

Flour your work surface. Yes, this is the entire work surface in my kitchen. Derek and I were talking last night about how, next time we buy a house, we won’t pick one with a mini kitchen.

GENTLY loosen the dough from the bowl and dump it onto the floured surface. You don’t want to de-gas the dough, you want all the bubbles.

With a knife or bench scraper, cut the dough roughly in half.

Keep one half, and return the other half to the bowl and cover.

If you are making a lot of breadsticks, you’ll use that other half. You won’t want to make extra for tomorrow, because these don’t keep especially well. The nice thing is that when you want more tomorrow, you can just pull the extra dough out of the fridge, cut it, and bake!

Cut that piece in half again.

Move one half aside, take the other half, and gently pull the corners so you have a rough rectangle.

Cut a piece from the long edge, about a finger’s width.

Pick up the piece from both ends.

Gently pull each end.

It should stretch really easily, since you didn’t de-gas it or knead it after it came out of the bowl. When it’s about as long as your pan,

lay it on the pan, the long way.

Continue until your pan is full, then brush a little olive oil on each breadstick.

I like to sprinkle Kosher salt on the breadsticks. Sesame and poppy seeds are also really good.

Bake them for about 12 minutes, then check them. If they are not golden, bake for a few more minutes. If they are brown, they are maybe a little over done, but certainly not burned! These ones were crispy and yummy!

You could experiment on how crispy you like them. I like them to be able to stand straight, so you could put them in a vase or something, and to crunch when bitten, but to have a chewy center. If they’re brown like the darker ones above, they will be crispy all through, like a long crouton, but still excellent.

One night when I made these, I realized I only had one cup of all-purpose flour. I substituted 2 cups of bread flour, and 1 tablespoon olive oil, to tenderize the dough, since bread flour has that extra gluten. I think you could also skip the whole wheat flour and use all white, but you might need less water. And if you’re in a high-altitude place, or a desert, you will need more water to make the dough soft enough.

*If you are using dry yeast and you like to proof it first, add it to 1 cup of the water, dissolve, and wait until it bubbles up a little. If you are using instant yeast, you just add it directly to the dry flour. If you’re like me, you use yeast often enough that you only proof it the first time you use it, just to make sure it’s alive, and then you pretty much use up the whole jar in a couple of months, before it has time to die. Also, you always keep it in the fridge or freezer.

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